Cranberry Orange Scones Glaze (Printable Version)

Tender scones bursting with cranberries and orange zest, finished with a sweet citrus glaze.

# What You Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1/3 cup granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt

→ Flavorings

05 - 1 tablespoon finely grated orange zest

→ Fats

06 - 1/2 cup cold unsalted butter, cut into small cubes

→ Wet Ingredients

07 - 2/3 cup cold heavy cream, plus more for brushing
08 - 1 large egg
09 - 1 teaspoon pure vanilla extract

→ Add-Ins

10 - 1 cup fresh or dried cranberries (if using dried, soak in warm water for 5 minutes and drain)

→ Orange Glaze

11 - 1 cup powdered sugar
12 - 2-3 tablespoons fresh orange juice
13 - 1/2 teaspoon finely grated orange zest

# How To Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking powder, salt, and orange zest.
03 - Add cold butter and cut it into the flour using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
04 - In a separate bowl, whisk together heavy cream, egg, and vanilla extract.
05 - Pour the wet mixture into the dry ingredients and stir gently until just combined.
06 - Fold in cranberries. Do not overmix.
07 - Turn the dough onto a lightly floured surface and pat into a 1-inch thick circle (about 7 inches diameter).
08 - Cut into 8 wedges and arrange on the prepared baking sheet, leaving space between scones.
09 - Brush tops with a little heavy cream.
10 - Bake for 16-18 minutes, or until golden brown. Remove from oven and cool on a wire rack.
11 - For the glaze, whisk powdered sugar, orange juice, and orange zest until smooth and pourable.
12 - Drizzle glaze over cooled scones. Allow to set before serving.

# Expert Suggestions:

01 -
  • The combination of tart cranberries and fragrant orange zest feels like sunshine in your mouth, even on the grayest winter mornings
  • These scones come together in under 40 minutes but taste like something from a fancy bakery window
02 -
  • Keep everything cold, especially the butter and cream. Warm butter makes tough scones instead of flaky ones.
  • Do not overmix the dough. Stop as soon as the flour is mostly absorbed for the most tender results.
03 -
  • Grate your orange zest before juing the orange, it is much easier to handle the whole fruit when it has not been squeezed yet.
  • For taller scones, press the wedges together on the baking sheet so they rise up instead of spreading out.

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